Line a baking sheet with a silicone mat or parchment paper. Set aside.
Spread the flour over a clean work surface. Place the pizza dough onto the work surface and cut it into 4 equal pieces. Then cut each quarter piece into 3 even pieces for a total of 12 pieces.
Roll each dough piece into a 6-inch long rope. Tie each rope into a knot. Place the knots onto the prepared baking sheet. Let them rest on the counter to proof for 1 hour.
Preheat your oven to 400 degrees F.
Min a medium bowl, whisk together the melted butter, olive oil, garlic powder, Italian seasoning, oregano, salt, and pepper. Brush the garlic butter all over the knots. (Save the extra butter for later.)
Bake for 15-20 minutes or until the tops are beginning to turn golden brown.
Remove from the oven. Brush the knots with the rest of the garlic butter and sprinkle with Parmesan cheese and fresh parsley. Serve warm or at room temperature.
Notes
If you want to make mini knots: Cut the dough into 24 pieces instead of 12 and proceed as directed. Start checking the knots around the 10 minutes mark. Since they're smaller they won't need to cook for quite as long.